Key Lime Pie

Classic key lime pie gets a sweet upgrade with a gingersnap crust. The smooth key lime filling pairs beautifully with the spicy gingersnaps and the addition of lime zest adds a brightness that makes it pop. Topped with whipped cream and fresh berries, this pie is sure to be a favorite in your house!

By Meghan McGarry

Yield: 1 9-inch pie (12 Servings)
Cuisine: American
Course: Dessert

Ingredients

2 cups gingersnap cookie crumbs
6 tablespoons unsalted butter , melted
14 ounces sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
1 lime , zested

Directions

Preheat oven to 350°F
Mix gingersnap cookie crumbs with melted butter and press into 9 inch pie dish.
Bake crust for 8 minutes. Set aside to cool.
In medium size mixing bowl, whisk together sweetened condensed milk, egg yolks, key lime juice and lime zest till smooth.
Pour into prepared pie crust and bake for 15 minutes.
Once pie has cooled, refrigerate till ready to serve. Garnish with whipped cream and fresh berries.